Easy Cheesecake Cups
User Reviews
5
Easy Cheesecake Cups
Description
These Easy Cheesecake Cups start with softened cream cheese mixed with powdered sugar and vanilla for a flavorful base. Whipped heavy cream folded into the cream cheese mixture lightens the texture to a fluffy consistency. Vanilla wafer cookies form a crisp base at the bottom of each serving cup. The cheesecake filling is spooned over the cookies, leaving some space at the top. Fruit pie filling is layered on top, adding color and sweetness. After chilling for at least an hour, the cheesecake firms up while the cookie absorbs some moisture but still maintains texture.
This dessert is designed for easy assembly into individual portions, convenient for parties or casual meals. The creamy, smooth filling balances with the wafer’s crumbly texture and the sweetness of the fruit topping, creating layers of flavor and mouthfeel.
The cups can be stored refrigerated for up to 5 days or frozen for up to 2 months. If frozen, thawing in the fridge before serving ensures proper texture. Crushing the cookie before assembling can shorten chill time by promoting quicker softening. Different cookie bases can be used according to preference.
Ingredients
- 16 vanilla wafer cookies or more as needed
- 16 ounces cream cheese softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream
- ½ teaspoon cornstarch
- 1 can fruit pie filling cherry, strawberry, or blueberry, prepared
Instructions
- Beat cream cheese with an electric mixer until smooth. Add powdered sugar and vanilla and beat until combined. Set aside.
- In a medium bowl, beat heavy cream on low until for 1 minute. Add cornstarch and turn mixer onto high and beat an additional 3-4 minutes or until stiff peaks form. Fold whipped cream into the cream cheese mixture.
- Place one wafer on the bottom of each cup then fill with the cheesecake filling until 1" from the top of the cup.
- Spoon the desired pie filling on top. Chill at least 1 hour and serve.
Notes
- Store cheesecake cups in the refrigerator for up to 5 days for best freshness.
- They freeze well for up to 2 months; thaw in the refrigerator before serving.
- Leftover cups including toppings freeze successfully, preserving texture and flavor.
- The cheesecake firms and cookies soften overnight; crushing the cookie before assembly can speed chilling.
- Any type of cookie can substitute for vanilla wafers to vary the base texture and flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16Serving
Amount Per Serving
Calories 243 kcal
% Daily Value*
| Calories | 243 | 12% |
| Carbohydrates | 23g | 8% |
| Protein | 2g | 4% |
| Fat | 16g | 25% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 1g | 50% |
| Cholesterol | 52mg | 17% |
| Sodium | 138mg | 6% |
| Potassium | 72mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 15g | 30% |
| Vitamin A | 608IU | 12% |
| Vitamin C | 1mg | 1% |
| Calcium | 39mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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